Low Carb Potato Crepe

Indulge in the perfect blend of comfort and health with this Low Carb Potato Crepe recipe—without the carbs! Featuring a creative twist on the classic crepe, this dish swaps starchy potatoes for nutrient-rich cauliflower, flawlessly blended with almond flour, eggs, and unsweetened almond milk for a light and airy texture. Seasoned with garlic powder and a hint of black pepper, each crepe is cooked to golden-brown perfection in butter or coconut oil. Fill these versatile crepes with your favorite cheese for a melty center and garnish with fresh chives or green onions for a pop of flavor and color. Gluten-free, keto-friendly, and irresistibly satisfying, these crepes are perfect for breakfast, brunch, or a low-carb dinner. Plus, they come together in just 35 minutes, making them a deliciously easy way to satisfy cravings while staying on track!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins

Servings: 4

Ingredients

• 1 head Cauliflower
• 0.5 cup Almond flour
• 3 large Eggs
• 0.5 cup Unsweetened almond milk
• 0.5 teaspoon Salt
• 0.5 teaspoon Garlic powder
• 0.25 teaspoon Black pepper
• 2 tablespoons Butter or coconut oil
• 0.5 cup Cheese (optional for filling)
• 2 tablespoons Chives or green onions (optional for garnish)

Directions

Step 1

Begin by preparing the cauliflower. Remove the leaves and cut the cauliflower into small florets. Rinse thoroughly.

Step 2

Steam the cauliflower florets in a steaming basket over boiling water for about 8-10 minutes until fork-tender. Alternatively, you can microwave them in a microwave-safe bowl with a little water for about 6-8 minutes, checking frequently.

Step 3

Allow the cauliflower to cool slightly, then place it in a clean kitchen towel or cheesecloth and wring out as much moisture as possible. The drier the cauliflower, the better the crepe texture will be.

Step 4

In a food processor, add the steamed cauliflower and pulse until it reaches a smooth consistency.

Step 5

In a large bowl, combine the cauliflower puree, almond flour, eggs, almond milk, salt, garlic powder, and black pepper. Mix until you have a smooth, batter-like consistency.

Step 6

Heat a non-stick skillet over medium heat and add a small amount of butter or coconut oil.

Step 7

Pour about 1/4 cup of the crepe batter into the skillet, gently tilting the pan to spread the batter evenly into a circular shape.

Step 8

Cook for about 2-3 minutes until the edges start to lift slightly, then carefully flip the crepe to cook the other side for another 2 minutes.

Step 9

Remove the cooked crepe and keep warm. Repeat with the remaining batter, adding more butter or oil to the skillet as needed.

Step 10

If desired, fill crepes with cheese, then fold or roll them, allowing the cheese to melt slightly.

Step 11

Garnish with chopped chives or green onions before serving and enjoy your low carb potato crepes warm.

Nutrition Facts

Serving size	(1078.2g)

Amount per serving	% Daily Value*
Calories	1360.8

Total Fat 104.8g	0%
Saturated Fat 47.6g	0%
Polyunsaturated Fat 0.5g
Cholesterol 748.2mg	0%
Sodium 3127.5mg	0%
Total Carbohydrate 48.6g	0%
Dietary Fiber 18.3g	0%
Total Sugars 15.1g
Protein 72.3g	0%

Vitamin D 210.6IU	0%
Calcium 1403.7mg	0%
Iron 8.1mg	0%
Potassium 2232.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.1%

Protein: 20.3%

Carbs: 13.6%